The slight crunch of the crushed tortilla chips, next to the creamy spicy sauce and gooey cheese made each bite the perfect bite!
I would like to thank my friend Tracy for stopping by the other night and giving me the complete inspiration for this dish! It was just what I needed this week!!!
A word of warning......if you have young kids, this would be too spicy for them. We did not make my daughter try this tonight. If you left out the jalapeno's, it would be totally fine ;)
Getting right to it tonight.....
Picante Queso Chicken
4 (1.5-2 lbs.) Boneless Skinless Chicken Breasts
1 10 3/4 oz. can Condensed Campbell's Cheddar Cheese Soup
1/4 cup sliced jalapenos (the kind from the jar)
1/2-3/4 cup salsa (I used mild)
2-3 cups crushed tortilla chips
2-3 cups shredded Mexican Blend Cheese
Chop your chicken into bite sized pieces and place them in the bottom of your crock.
In a bowl, mix together the cheddar cheese soup, jalapenos and salsa.
Pour it over the chicken and spread it out.
Cook on LOW for 6-7 hours.
1/2 hour before serving, top with the crushed tortilla chips and the cheddar cheese.
Switch your slow cooker to HIGH for 1/2 hour, or until the cheese is melted.